Delicious, safe, and fresh Myoko "koshihikari" rice is grown using pure Myoko water. We also have a wide range of other varieties available.

Kanzuri is a traditional local condiment. As it is made during the coldest part of the year, it is also written using the Chinese characters for "cold," "make," and "countryside."
Prepared by repeatedly aging and fermenting a mixture of snow bleached chili pepper and distinctive flavorings including malted rice and salt for a period of three years, this is a mildly spicy condiment.

"Kaki-no-tane" rice crackers first appeared in 1923 purely by chance. A manufacturer of rice crackers in Nagaoka-shi in Niigata Prefecture accidentally stepped on and crushed a mold used to make rice crackers. After attempting to repair the mold and failing, the mold was once again used, resulting in distorted oval shaped rice crackers that looked very similar to persimmon seeds. This is the reason why kaki-no-tane manufactured by Naniyawa Seika Co., Ltd. are known as the "original kaki-no-tane".

Manufactured using methods designed to recreate delicious, traditional salt, this is a free flowing, tasty variety of sea salt containing large quantities of natural minerals. Try using it to provide a subtle touch to everyday dishes.